Skip to main content

#SundaySupper: Pickled Green Tomatoes

This week the #SundaySupper crew is posting about saving summer flavors by preserving: canning, freezing, etc. This household love pickles!


We love them so much we even go to Happy Girl Kitchen and help them pickle their bounty. They host a Pickle Your Resolutions event every December 31st; it's part of our family New Year's Eve tradition. D loved making Jalapeno Pickles for them last summer; R loves making Homemade Kimchi to top his burgers; and I think that Pickled Blueberries are the cat's meow. They add a little something special and unexpected to roasted fish. You get the idea.

One day last week the Enthusiastic Kitchen Elf came home from my parents' house with a box full of green cherry tomatoes and pockets full of pears. Mom, he gushed, I want to make pickled tomatoes and pear jam tonight! 

Well, we were busy that night, so I stalled him. But his enthusiasm didn't wane, so we did it. Here we go: pickled green tomatoes from my parents' friend's garden. I found several different versions of this recipe and melded a few together for my own batch. I accidentally forgot to add in a few tablespoons of sugar, but I found several pickle recipes without sugar. So, I didn't fret too much.


Ingredients

  • firm green cherry tomatoes (we had enough to fill 8 half-pint jars)
  • 2-1/2 C water
  • 2-1/2 C white vinegar
  • 1/2 C garlic salt
  • 4 garlic cloves, peeled and halved
  • whole coriander seeds
  • 8 bay leaves
Procedure
Bring water, vinegar, and salt to boil in a non-reactive saucepan. Boil for 5 minutes. In the meantime, poke a hole with a toothpick or skewer in each of the cherry tomatoes so that the brine can penetrate the thick skin.

In the sterilized jars, place half a garlic clove, 1 bay leaf, and a pinch of coriander seeds. Pack in the tomatoes tightly to within 1/2" of the top. 

Pour boiling brine over the tops of the tomatoes. Wipe rims, position lid over the top and screw rings on just until they hold tightly.



Place jars in a large pot and fill with water to cover jars.  Cover the pot and place pan over high heat.  Allow water to come to a rolling boil, leave lid on, and boil hard for 15 minutes.


When the 15 minutes are up, shut off heat, remove lid and allow the jars to sit in the hot water for another 5 minutes.  Remove jars to a cooling rack and allow to cool, undisturbed. I heard mine seal within 5 minutes of being removed from the pot. But I left them alone overnight.


When jars and their contents are completely cooled, wipe them down with a clean, damp cloth and store in a cool, dry place.  The pickled cherry tomatoes will be ready to eat in 4 weeks.

Here's what the rest of the crew shared.


Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. I love that your whole family gets into the act, Camilla, and especially that your young son is the instigator! Those little green tomatoes look wonderful!

    ReplyDelete
  2. I've not seen pickled green cherry tomatoes before. Great idea and I love how they look in the jars! Nice that you have your family helping you. Love that!

    ReplyDelete
  3. Fab idea! I haven't seen green cherry tomatoes, but I am going to look out for them.

    ReplyDelete
  4. I think I have found a way for me to like green tomatoes. And I actually prefer pickling recipes without sugar.

    ReplyDelete
  5. We had an over abundance of cherry tomatoes this year - your recipe would have come in handy! My kiddos saw your pictures and wanted to make them now, sadly, no more tomatoes in the garden at the moment!

    ReplyDelete
  6. I've never seen green cherry tomatoes in my market, but these look great.

    Blessings, Catherine.

    ReplyDelete
  7. Love this recipe and I love that your son is right in there. My daughter likes to help with the canning process to. They feel like they can own them and be proud!!

    ReplyDelete
  8. It seems like we always have green tomatoes left at the end of the season! What a delicious way to utilize them!

    ReplyDelete
  9. I love green tomatoes! I never thought to pickle them!

    ReplyDelete
  10. I have never seen pickled green tomatoes - chow yes, pickles no. Very cool!

    ReplyDelete
  11. Great idea, this is definitely something I've never seen before.

    ReplyDelete
  12. What a great idea! And such cute tomatoes!

    ReplyDelete
  13. My mom is a huge fan of green tomatoes, saving this!

    ReplyDelete
  14. I ate a LOT of pickled green tomatoes growing up. Love 'em! Thanks for the memories!

    ReplyDelete
  15. Oh my ... I love pickled green tomatoes!

    But, I have never seen green cherry tomatoes ... and I can only say that I am so bummed I never have! They are adorable ... and I bet they taste fabulous when pickled!

    Lovely recipe!

    ReplyDelete
  16. Oh how I wish I had this recipe last year! We had SO MANY green tomatoes, I had no idea what to do with them. Now I know!

    ReplyDelete
  17. I never thought about pickling tomatoes. I bet they are fabulous!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur